real lemon bars

Remember when I was telling you way back when that I was craving a really good, tart lemon bar? Well, I decided to make up my own recipe because all the ones I came across were just to much sugar and not enough lemon for me. So here is my real lemon bar recipe.

Real Lemon Bars

Crust: 

1 cup butter, softened

1/2 cup sugar

2 cups unbleached all-purpose flour

Optional: lavender and lemon zest

 Topping:

3/4 cup sugar

3 eggs

1/2 cup lemon juice

2 Tbsp flour

juice and zest of 2 lemons (part of the zest could be in the crust)

Preheat oven to 350*F. Cream together butter and sugar.

Add 1 cup flour and lavender/lemon zest if using them. Add second cup flour.

Press into a lightly greased 9x13 pan.

Bake at 350* for about 14 minutes or until light golden brown.

While the crust is baking, mix together all the ingredients for the topping.

Look at that beautiful crust!

Pour the topping over the crust and bake at 350* for about 15 minutes. Watch it carefully because the topping will burn very easily. If it looks a little runny that is okay as they will set more as they cool.

Enjoy your tart slice of lemon-y goodness!

tatzaki

I have a special love for Greek things. I'm not sure where exactly this love came from because my family is not Greek. I have never been to Greece (although it is on my list of top places I would like to go next). I think it is because my name is Greek in origin, and I love my name. I don't remember the first time I had tatzaki sauce, but I feel in love with it. It has a slightly tangy flavor along with the freshness of cucumber. I always think it is perfect for summer, but I will eat it any time of the year. I serve this sauce with Greek food as well as with Chicken Tikka Masala which is an Indian dish, but I like the way the flavors combine. You could also serve this with pita bread as an appetizer or dip at a gathering.

Tatzaki

1/2 cucumber, chopped into small cubes

1/4 small onion, diced

2 garlic cloves, finely diced

 1 Tbsp fresh parsley, finely chopped

2 cups plain yogurt (I use greek yogurt)

salt and pepper to taste
juice of 1/2 lemon

1/4 tsp paprika, to garnish

Combine all the ingredients and garnish with the paprika. Cover and allow to chill for at least an hour, but honestly the longer you let it sit the better the flavors will mingle and combine and be delicious. 

chocolate "crack" cookies

I have two kinds of crack cookies that I make. One is ginger molasses crack and the other is chocolate crack. Why do I call the crack cookies? Well, because you just can't stop eating them. It is nearly impossible once you have had one you have to have another. Especially fresh out of the oven these are irresistible. My recipe is adapted from Alice's Tea Cup's recipe.

Chocolate Crack Cookies

3 cups unbleached all-purpose flour

1 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp salt

1 cup dark chocolate chips

1 cup unsalted butter, softened

1 cup dark brown sugar

4 eggs

2 tsp vanilla

1 cup dark chocolate chips (this isn't a repeat)

Raw sugar for sprinkling

Preheat oven to 350*F. Combine the flour, cocoa, soda, and salt in a bowl and set aside. Melt the first cup of dark chocolate chips in the microwave (you can also use a double boiler on the stove top) being careful to make sure you don't burn the chocolate. Use a mixer to cream together the butter and sugar. On low beat in one at a time the chocolate, eggs, vanilla extract and dry ingredients. Mix until fully combined and smooth. Mix in the second cup of dark chocolate chips by hand. Scoop out dough and place on a non-stick cookie sheet. Sprinkle tops with raw sugar and bake in the oven for about 10-15 minutes. Let cool on the cookie sheet for just a little bit and enjoy! Try not to eat them all at once!    

salted caramel chocolate cupcakes

I found this recipe on pinterest. Yes, I do have a pinterest, and yes, I do actually make recipes that I find on there. I love these cupcakes because they are just heavenly. Salted caramel, chocolate and did I mention salted caramel. Yum!

Salted Caramel Chocolate Cupcakes

1 1/2 cups dark brown sugar

1/2 cup butter, softened

2 eggs (you could easily substitute applesauce here)

1 tsp vanilla

1 1/3 cups unbleached all-purpose flour

1/4 cup + 2 Tbsp cocoa powder

1 1/2 tsp baking soda

1/4 tsp salt

2/3 cup sour cream

2/3 cup boiling water

Preheat oven to 350*F. Begin by creaming together the butter and brown sugar until light and fluffy.

Mix in the eggs, one at a time and then the vanilla, beating well.

In a separate bowl combine the flour, cocoa powder, salt, and baking soda. Add this mixture alternately with the sour cream, mixing on low until just combined. Mix in the water.

Pour batter into cupcake liners* and bake at 350 degrees for 15-20 minutes.

Allow the cupcakes to cool while you make the salted caramel filling. This is the salted caramel recipe that I use, although you will find a different one on the original cupcake recipe.

Then cut little divets in the top of the cupcakes using a small, sharp knife. Pour the salted caramel sauce into this divets.

Top with salted caramel cream cheese frosting.

Salted Caramel Cream Cheese Frosting

1 8-oz. package cream cheese, softened

1/2 stick butter, softened

2 cups powdered sugar

1/2 tsp vanilla

salted caramel sauce to taste

Beat cream cheese until smooth. Beat in butter until smooth. Add in powdered sugar and vanilla and beat until smooth. Beat in salted caramel.

These cupcakes are so delicious. I'm serious. My mouth is watering right now as I am thinking about them, and I'm thinking it has been too long since I last made them. Please make and love! :)

*A helpful hint that my sister shared to help with pouring cupcakes is to use an  ice cream scoop. It is super easy and all of your cupcakes come out very uniform.